Steps to Make Super Quick Homemade Harusame Salad - Japanese Glass Noodle Salad

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, harusame salad - japanese glass noodle salad. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Harusame Salad - Japanese Glass Noodle Salad is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Harusame Salad - Japanese Glass Noodle Salad is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook harusame salad - japanese glass noodle salad using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Harusame Salad - Japanese Glass Noodle Salad:

1. Get 50 g glass noodle
2. Make ready 1 Tbsp dried wakame seaweed
3. Prepare Half cucumber
4. Make ready 1 carrot
5. Make ready 1/2 Tsp sea salt (for sprinkle over the vegs)
6. Prepare 1 slices ham (skip for vegetarian/vegan)
7. Prepare 1 boiled egg
8. Get Dressing
9. Take 3 Tbsp rice vinegar
10. Take 2 1/2 Tbsp soy sauce
11. Make ready 1 Tbsp sugar
12. Prepare 1 Tbsp sesame oil
13. Get 1 Tbsp vegetable oil
14. Prepare Salt
15. Prepare Freshly ground black pepper
16. Make ready 2 Tsp white sesame seeds (toasted)

Steps to make Harusame Salad - Japanese Glass Noodle Salad:

1. Follow the the packaging instructions to rehydrate glass noodle
2. Rehydrate wakame seaweeds in water for 15 minutes. Squeeze the water out and set aside.
3. Cut cucumber in half lengthwise and thinly slice diagonally.
4. Cut carrot into julienne strips
5. Sprinkle sea salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then quickly rinse off the salt and squeeze the water out. Set aside.
6. Cut the Sam into julienne strips and set aside.
7. In medium bowl, combine the dressing ingredients and whisk all together.
8. In a large bowl, add glass noodle, vegetables, wakame seaweeds and ham. Pour the dressing. Toss all together. Add the boil egg on top.
9. Chill the salad in the fridge for at least 30 minutes before serving. You can keep in the fridge up for 2 days.

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